What I do
I spent my early childhood on a hill farm on the Welsh borders, later attending school in France. My professional restaurant career started at Harry’s Bar, where I trained under Michelin-starred Milanese chef, Alberico Penati.
For the past 15 years I have worked from my farm in southwest France, as an itinerant chef, cooking for international brands and private clients.
My focus is on sourcing the finest seasonal ingredients, no matter where I am. I source food and wines from independent producers, thus honouring regenerative agriculture and peasant traditions.
Amongst the kaleidoscope of characters I meet certain gracious souls allow me to photograph them, and write about the how where and why of what they do.
My cookbook Nature’s Larder: Cooking with the Senses, is published by Rizzoli NY.
Writing credits include, profiles, interviews and articles for various print magazines, including a cookery column for Vogue France.
What I write about
Recurring themes in my writing include: provenance, vitality, peasant culture, inter-seasonality, agro-ecology, cookery, meetings with remarkable people and what I refer to as The Mind’s Eye & Palate…
Subscription
On Substack you will find an archive of my work, as it continues to grow.
You will see an option here to become a paid subscriber at 8€ a month or 80€ a year, or indeed to make a pledge of 240€ as a founder. The paid subscription comes with zero additional benefits. It is just for those who want to give extra encouragement and support me, my family, and my work. New posts, each Friday!
